Hi all!
Yesterday I completed a Lancashire make based off of the 200 easy recipes book and Awakephd's tutorial (https://cheeseforum.org/forum/index.php/topic,14315.0.html (https://cheeseforum.org/forum/index.php/topic,14315.0.html)). I searched around the forum for some pH markers as well, and mention where they are from in the make sheet. I was a bit of a dummy and didn't realize that the recipes were based off of 14 qts (3.5 gallons) of milk rather than 2 gallons (while still adding the 3.5 gallons worth of rennet, culture, and CaCl2), but I noticed pretty early into the make and hopefully adjusted the rest of the parameters quickly enough.
Right now it is sitting in the "cave", and I'm hoping it'll turn out well enough! I've attached a few pictures, but the make sheet should have all of the pictures I've taken as well as what I plan to do for aging.
Thank you again Awakephd, MrsKK, Spoons, and JeffHamm (among everyone else!!!) for all of the inspiration and information!
Looks good! This is a pretty forgiving cheese, so I predict that it will be good. :)
Looks good to me . If you used vegetable rennet then you could have issues with long aging .
Other than that the only issues would have been quicker times to ph targets , but that part is over already .
It looks really good--fingers crossed for you.
Let me know what you think---I've only made Lancashire once and I wasn't happy with it. Hope you like yours though!